Cheesy Chicken Pasta Recipes

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CHEESY CHICKEN PASTA



Cheesy Chicken Pasta image

This Cheesy Chicken Pasta is the perfect dinner any night of the week. It's packed with creamy, rich, cheesy goodness, with some tender chicken and spinach to balance everything out! Only 10 minutes of prep time and all done in one pot!

Provided by Joanna Cismaru

Categories     Dinner     Lunch

Time 45m

Number Of Ingredients 13

2 tablespoon olive oil
1 medium onion (chopped)
1 pound chicken breast (cut into bite sized pieces)
¼ teaspoon salt (or to taste)
¼ teaspoon pepper (or to taste)
3 cloves garlic (minced)
10 ounce penne (uncooked (2 1/2 cups))
2½ cups chicken broth (low sodium)
1 cup milk
8 ounce spinach (fresh (about 3 cups))
3 ounce cream cheese
1 cup mozzarella cheese (shredded)
½ cup Parmesan cheese (freshly grated)

Steps:

  • Saute the onion: Heat the olive oil in a large skillet or dutch oven over medium heat. Add the onion and cook till translucent.
  • Brown the chicken: Add the chicken and season with salt and pepper and cook through until browned. Stir in the garlic and cook till aromatic for about 1 minute.
  • Combine the cheesy chicken pasta: Add the pasta, chicken broth, milk, stir and bring to a boil. Reduce the heat, cover and simmer for 15 - 20 minutes or until the pasta is cooked. Uncover and if there's any more liquid cook for another 5 minutes or until all the liquid has cooked off.
  • Finish the dish: Remove from heat, stir in the cream cheese till creamy and melted. Add the spinach, mozzarella and Parmesan cheese. Stir until all the cheese melts and the spinach wilts. Serve while warm.
  • Serve while warm.

Nutrition Facts : Calories 748 kcal, Carbohydrate 65 g, Protein 52 g, Fat 31 g, SaturatedFat 13 g, Cholesterol 133 mg, Sodium 842 mg, Fiber 4 g, Sugar 8 g, ServingSize 1 serving

CHEESY CHICKEN ALFREDO PASTA BAKE



Cheesy Chicken Alfredo Pasta Bake image

Chicken and penne pasta simmer together in a garlicky, creamy broth, and are quickly baked between cheesy layers of Parmesan and mozzarella. Top with fresh parsley as desired.

Provided by JonSnyde

Categories     Main Dish Recipes     Pasta     Chicken

Time 47m

Yield 12

Number Of Ingredients 9

1 tablespoon olive oil
3 skinless, boneless chicken breast halves, cubed
salt and ground black pepper to taste
4 garlic cloves, minced
2 ½ cups chicken broth
2 ½ cups heavy whipping cream
1 (16 ounce) package penne pasta
2 cups grated Parmesan cheese
2 cups shredded mozzarella cheese

Steps:

  • Heat oil in a skillet over medium heat. Add chicken, salt, and pepper; cook and stir until golden brown, about 5 minutes. Add garlic; cook until fragrant, about 2 minutes. Add broth and heavy cream; stir in pasta and bring to a boil. Reduce heat and simmer until pasta is tender, about 15 minutes.
  • Set oven rack about 6 inches from the heat source and preheat the oven's broiler. Grease an 11x17-inch baking pan.
  • Pour 1/2 the pasta mixture into the prepared pan. Sprinkle 1/2 the Parmesan cheese and 1/2 the mozzarella cheese over the pasta. Layer remaining pasta on top; finish with remaining Parmesan and mozzarella cheeses.
  • Broil in the preheated oven until cheese is golden brown, 10 to 15 minutes.

Nutrition Facts : Calories 457.8 calories, Carbohydrate 30.2 g, Cholesterol 110.1 mg, Fat 27.6 g, Fiber 1.3 g, Protein 22.8 g, SaturatedFat 16.1 g, Sodium 615.9 mg, Sugar 1.9 g

CHEESY LEMON-CHICKEN PASTA



Cheesy Lemon-Chicken Pasta image

Pecorino Romano and Parmesan give cheesy flavor to this easy lemon-chicken pasta dish that's sure to please the whole family!

Provided by Cooking44

Categories     Chicken Pasta

Time 35m

Yield 4

Number Of Ingredients 14

1 (16 ounce) package linguine pasta
1 cup frozen peas
2 tablespoons butter
2 tablespoons olive oil
1 (8 ounce) package button mushrooms, sliced
½ cup diced onion
1 pound skinless, boneless chicken breasts, cut into 1-inch chunks
kosher salt and ground black pepper to taste
½ (8 ounce) package reduced-fat cream cheese, cubed and softened
¼ cup fresh lemon juice
2 teaspoons lemon zest
½ cup grated Parmesan cheese
¼ cup grated Pecorino Romano cheese
¼ cup chopped flat-leaf (Italian) parsley

Steps:

  • Bring a large pot of lightly salted water to a boil. Cook linguine at a boil until tender yet firm to the bite, about 11 minutes, adding frozen peas during the last 2 minutes of cooking time. Drain pasta and peas, reserving 1 cup cooking liquid.
  • While the pasta is cooking, heat butter and olive oil in a large skillet over medium-high heat. Add mushrooms and onion; cook until mushrooms are brown, 5 to 7 minutes.
  • Season chicken with salt and pepper. Cook in the same skillet over medium-high heat until browned and no longer pink, 7 to 10 minutes. Add the mushrooms back to the skillet. Add cream cheese, lemon juice, and lemon zest; stir until cream cheese is melted. Remove from heat.
  • Fold in Parmesan and Pecorino Romano cheeses, then parsley. Toss with pasta and peas, adding reserved cooking liquid as necessary to make a sauce.

Nutrition Facts : Calories 830.2 calories, Carbohydrate 94.9 g, Cholesterol 112.3 mg, Fat 28 g, Fiber 6.6 g, Protein 51.9 g, SaturatedFat 12.1 g, Sodium 477.5 mg, Sugar 8.2 g

CHEESY CHICKEN PASTA



Cheesy Chicken Pasta image

This ooey-gooey pasta dish is a crowd-pleaser for adults and kids alike--think rich and creamy macaroni-and-cheese tossed with cauliflower and chicken. Serve with a spinach salad.

Provided by EatingWell Test Kitchen

Categories     Healthy Chicken Recipes

Time 35m

Number Of Ingredients 13

8 ounces whole-wheat penne
2 cups 1/2-inch cauliflower florets
1 tablespoon extra-virgin olive oil
½ cup finely chopped onion
½ cup dry white wine
3 cups low-fat milk
3 tablespoons all-purpose flour
¾ teaspoon salt
½ teaspoon freshly ground pepper
1 cup shredded Gruyère, or Swiss cheese
3 cups shredded cooked chicken, or turkey (12 ounces; see Tip)
1 teaspoon Dijon mustard
2 tablespoons chopped fresh chives, or scallion greens

Steps:

  • Bring a large pot of water to a boil. Add pasta and cook for 5 minutes. Add cauliflower florets and cook until the pasta and florets are tender, about 4 minutes more. Drain, rinse and return to the pot.
  • Meanwhile, heat oil in a large saucepan over medium heat. Add onion and cook, stirring, until tender, 2 to 3 minutes. Add wine and cook until reduced slightly, about 1 minute. Whisk milk, flour, salt and pepper together in a medium bowl and add to the pan. Bring to a boil over medium-high heat, stirring frequently. Cook, stirring, until thickened, about 1 minute. Reduce heat to low and stir in cheese until smooth. Stir chicken (or turkey) and mustard into the cheese sauce; cook until heated through, about 2 minutes.
  • Stir the sauce into the drained pasta and cauliflower. Serve sprinkled with chives (or scallion greens).

Nutrition Facts : Calories 427.6 calories, Carbohydrate 41.3 g, Cholesterol 74.1 mg, Fat 12.6 g, Fiber 4.6 g, Protein 33.2 g, SaturatedFat 5.2 g, Sodium 547.3 mg, Sugar 9.1 g

CHEESY CHICKEN PASTA



Cheesy Chicken Pasta image

Provided by Food Network

Categories     main-dish

Time 32m

Yield 6

Number Of Ingredients 13

8 ounces whole-wheat penne
2 cups 1/2-inch cauliflower florets
1 tablespoon extra-virgin olive oil
1/2 cup finely chopped onion
1/2 cup dry white wine
3 cups low-fat milk
3 tablespoons all-purpose flour
3/4 teaspoon salt
1/2 teaspoon freshly ground pepper
1 cup shredded Gruyere or Swiss cheese
3 cups shredded cooked chicken or turkey (12 ounces; see Tip)
1 teaspoon Dijon mustard
2 tablespoons chopped fresh chives or scallion greens

Steps:

  • This ooey-gooey pasta dish is a crowd-pleaser for adults and kids alike-think rich and creamy macaroni-and-cheese tossed with cauliflower and chicken. Serve with a spinach salad.;
  • 1. Bring a large pot of water to a boil. Add pasta and cook for 5 minutes. Add cauliflower florets and cook until the pasta and florets are tender, about 4 minutes more. Drain, rinse and return to the pot.
  • 2. Meanwhile, heat oil in a large saucepan over medium heat. Add onion and cook, stirring, until tender, 2 to 3 minutes. Add wine and cook until reduced slightly, about 1 minute. Whisk milk, flour, salt and pepper together in a medium bowl and add to the pan. Bring to a boil over medium-high heat, stirring frequently. Cook, stirring, until thickened, about 1 minute. Reduce heat to low and stir in cheese until smooth. Stir chicken (or turkey) and mustard into the cheese sauce; cook until heated through, about 2 minutes.
  • 3. Stir the sauce into the drained pasta and cauliflower. Serve sprinkled with chives (or scallion greens).
  • NUTRITION INFORMATION: Per serving: 433 calories; 13 g fat (5 g sat, 5 g mono); 75 mg cholesterol; 42 g carbohydrate; 34 g protein; 5 g fiber; 491 mg sodium; 483 mg potassium. Nutrition bonus: Vitamin C (38% daily value), Calcium (35% dv), Potassium (20% dv). 2 1/2 Carbohydrate Servings Exchanges: 2 starch, 1 vegetable, 1/2 low-fat milk, 3 lean meat
  • TIP: To poach chicken breasts, place boneless, skinless chicken breasts in a medium skillet or saucepan. Add lightly salted water to cover and bring to a boil. Cover, reduce heat to low and simmer gently until chicken is cooked through and no longer pink in the middle, 10 to 12 minutes.
  • From www.eatingwell.com with permission. 2009 Eating Well Inc. Photo by Ken Burris

CHEESY CHICKEN PEPPER PASTA



Cheesy Chicken Pepper Pasta image

A pasta recipe that incorporates chicken, red peppers, and a creamy garlic cheese sauce. One of my successful kitchen experiments!

Provided by Heidi Waun

Categories     Meat and Poultry Recipes     Chicken     Chicken Breast Recipes     Pasta

Time 45m

Yield 8

Number Of Ingredients 10

2 tablespoons olive oil
1 pound skinless, boneless chicken breast halves - cut into strips
2 red bell peppers, sliced
2 cups milk
½ cup butter
16 ounces shredded Muenster cheese
1 clove garlic, minced
¼ teaspoon garlic powder
2 tablespoons cornstarch
1 pound linguine pasta

Steps:

  • In a large skillet over medium heat, warm olive oil and add chicken; saute until it begins to turn golden brown. Add red bell peppers and cook until they become limp; cover and simmer.
  • In a medium saucepan over high heat, combine milk, butter, cheese and garlic; stir constantly for about 10 minutes to avoid burning. Sauce should now have a thickened sauce-like consistency; if not, add cornstarch in 1 teaspoon increments until desired consistency is reached.
  • Meanwhile, bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain.
  • Once the sauce is complete, combine it with the chicken and peppers mixture; add garlic powder to taste.
  • Pour sauce over hot pasta; serve.

Nutrition Facts : Calories 654.3 calories, Carbohydrate 48.6 g, Cholesterol 122.8 mg, Fat 35.2 g, Fiber 2.6 g, Protein 36.4 g, SaturatedFat 19.8 g, Sodium 504.2 mg, Sugar 6.6 g

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